Wood for Cheese?

[oregon smoker]

Been gone awile and it is good to be back, finally relocated and the smoker is up and ready to run. this might be a open ended question but who has an opinion on their favorite woods for various cheeses?

thanks for your imput,

Tom

 

[bbally]

hickory and apple for harder cheeses.

I like alder and chardonnay vines for soft cheeses.

 

[scarbelly]

I really like Apple and Pecan for cheese. I have also used wine barrel and whisky barrel too with great success

 

[tjohnson]

I use Apple or cherry for my cheese

Todd

 

[carnivorous]

My favorites are apple and pecan. Hickory is also good on your harder cheeses.

 

[richoso1]

I use apple. cherry, and and peach.

 

[mole177]

I just used grape... i'll let you know in a week.

 

[carnivorous]

@mole177, I look forward to hearing how that turns out. I have been trying to experiment with some new wood and that was one I was kicking around.

 

[alelover]

I used hickory and white oak. I will also let you know in week.

 

[ak1]

maple, alder or apple work well with cheddar.

 

[cheese meister]

I am an apple person, but hickory and maple work well also.

 

[oregon smoker]

 Thank-you all for your imput,

Apple seems to be to be the vavorite. a soft cheese such as Blue or Gorganzola the same or a heavy wood? the group that took my old (500lb)smoker have since become world famous for their smoked blue cheeses but alas do not want to share. i am patiently waiting (not) the delivery of the Magnum Pig smoke generator (thanks to the review here) and ready to jump back into the hard cheeses (35lbs in the deep cooler) i will update as progress. the generator should be here on the 24th. my wife still does not understand how this is a gift for her......

tom

 

[meateater]

I used apple  and cherry in the past, chips that is. Now I have the AMNS.